the buyer’s guide to olive oil

Here’s a guide to buying olive oil from Jamie’s Italian. Do you spend a long time thinking about what olive oil to buy? Is it what’s on offer? Or do you find the flavour too strong?

Personally I always keep two types of olive oil in the cupboard: one all-purpose olive oil for frying and cooking which doesn’t have a strong flavour, and one or more extra virgin olive oils for when the oil is added raw such as salad dressing.

I’ve tried some fantastic olive oils in my time, some are peppery like fresh rocket, some have a deep walnut aroma and some have a fresh grassy taste. The wheel in the middle of the graphic shows you just how varied the flavours can be.

This image contains lots of interesting facts about olive oil. The bit that surprised me most was the Spain producing the most olive oil in the world. Ask me and I would’ve said Italy hands-down.

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Big SpudI'm a cook, recipe writer and food lover. I've got a thing for making recipes anyone can try, inspired by the recipes of Jamie Oliver and the methods of Heston Blumenthal. Since 2007 I've been blogging about good things to cook and fun ways to cook them. Have a rummage and find something you want to cook today.

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